Sujet : Re: Redefining eternity
De : esp (at) *nospam* snet.n (Ed P)
Groupes : rec.food.cookingDate : 11. Dec 2024, 03:25:31
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vjat6r$17lu0$4@dont-email.me>
References : 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16
User-Agent : Mozilla Thunderbird
On 12/10/2024 6:57 PM, Jill McQuown wrote:
On 12/10/2024 8:50 AM, Dave Smith wrote:
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That's a shame. Some meats need to be thoroughly cooked. Some are a better when a little pink side, and some are far better rare or medium rare. I prefer beef and lamb to be medium rare. IMO a steak cooked past medium is a waste of good meat.
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The only lamb I cook past medium-rare is lamb shanks. Those are braised, low and slow until falling off the bone tender. For me, beef steaks should be no more than medium-rare, leaning towards the rare side. Pork tenderloin is very lean and quickly becomes tough and dry if there isn't still a little pink in the middle.
Jill
There was a time I'd buy lamb chops on Tuesday. Why Tuesday? They are very pricey. At out local Stop & Shop they were on the shelf for sale for the weekend. One Tuesday I happened to see a package marked down 50% as it was near last sale date. Tuesday was a good day for meat shopping.
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